Green Melon Salad

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Rated 5 stars out of 5
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  • Read 6 Reviews
Total Time:
20 min
Prep
20 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 4 cups loosely packed baby arugula or rocket or chopped large arugula leaves
  • 1 small, ripe honeydew melon
  • 1/2 cup chopped mint leaves
  • 2 limes, juiced
  • Freshly ground black pepper
  • Honey or agave syrup, for drizzling
  • Extra-virgin olive oil, for liberal drizzling
  • Optional ingredient: 1/4 pound thinly sliced speck or prosciutto

Directions

Arrange the greens on a platter.

Cut the ends off the melon and stand upright. Trim away rind, in strips, from top to bottom as you rotate the melon. Halve and seed the melon and slice it into 1-inch wedges, then cut into bite-size pieces and arrange them over the bed of spicy greens. Sprinkle with mint and lime juice and season with lots of pepper, to taste. Drizzle very lightly with a hint of honey or agave syrup and dress with a liberal drizzle of extra-virgin olive oil.

If you would like to add speck or prosciutto, tear it into large pieces and pile it in the center of the salad in a casual mound.

Serve as a first or last course.

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Newest Ratings and Reviews

Read all 6 reviews

  • on February 28, 2013

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    So unique, but absolutely delicious - have made this multiple times when I don't know what to do with a melon! Make this without the proscuitto.

    people found this review Helpful.
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  • on September 17, 2012

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    It was great! Didn't have honeydew on hand, so used a baby watermelon. Also substituted honey with a little balsamic vinegar. The crisp sweet melon with the tart balasamic and hint of black pepper was refreshing! Will definitely have to try the prosciutto next time.

    people found this review Helpful.
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  • on August 05, 2012

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    This is one of the most refreshing summer salads - ever! Sometimes I substitute bacon crumbles for the prosciutto and honey for the agave syrup.

    people found this review Helpful.
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